Study location	Hungary, Budapest
Type	Master, full-time
Nominal duration	4 semesters (120 ECTS)
Study language	English
Awards	MSc (MSc in Food Science and Technology Engineer)
Course code	Agricultural Science

Tuition fee	€3,000 per semesterConvert
Application fee	€100 one-timeConvert

Entry qualification

Bachelor diploma (or higher) BSc degree in related field (min. 60 credit parity), min. B2 level of English The entry qualification documents are accepted in the following languages: English. Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original. You must take the original entry qualification documents along with you when you finally go to the university.

Language requirements

English Accepted proof of proficiency: FCE or CAE, IELTS 6+ or TOEFL 79+ ​​​​Certificate of secondary education accomplished in English may also be taken into account. Bachelor’s degrees from English-speaking countries are also acceptable. Applicants need to present an official (duly signed and stamped) justification that the medium of instruction for the applicant’s entire study programme was English.

Other requirements	A motivation letter must be added to your application. Bachelor diploma and transcript of records Proof of English knowledge letter of motivation outlining your reasons for choosing the course medical certificate (issued not earlier than 1 January 2025!) CV Specific requirements for Non-EU applicants: Proof of accommodation Student visa

More information	foodscience.uni-mate.hu/..food-engineering  ed.uni-mate.hu/..nd-technology-engineering

Overview

Program description:
The aim of the program is to train food engineers who know and apply the latest scientific knowledge of the special field, and are also familiar with the various fields of natural and technical sciences. The graduates will be able to apply the acquired professional knowledge in a creative way in the different branches of the food industry. Having the knowledge acquired in the master’s degree program, they will be able to participate in further major training programs, or continue their studies in a doctoral (PhD) program.

Entry requirements:
BSc degree in related field (min. 60 credit parity), min. B2 level of English

Entrance exam:
Yes

Type of entrance exam:
oral

Entrance exam location:
online

Entrance exam description:
Assessment of the uploaded documents, language skills (language certificate is necessary: TOEFL, IELTS etc.), professional competence and motivation by programme leaders. Online interview, if necessary.

Preparatory year available:
No

Specialisation year available:
No

Contact:
Taczmanné Dr. Brückner Andrea associate profesor Taczmanne.Bruckner.Andrea.Erzsebet@uni-mate.hu

Barasa Mercy Mukite PhD-student
Barasa.Mercy.Mukite@uni-mate.hu

Dr. Kovács Zoltán university professor
Kovacs.Zoltan.food@uni-mate.hu

Link:
foodscience.uni-mate.hu/msc-in-food-engineering

Programme structure

Core curriculum (field of knowledge essential for the qualification)

knowledge in the field of natural sciences for master’s degree level interdisciplinary knowledge in elementary food science: food colloidics, rheology, microbiological quality and safety, dietetics, food enzymology, 7-12 credits up-to-date technical / methodological knowledge necessary for food engineer mindset: theory of measuring, research planning, instrumental analysis, food industry transport processes 8-12 credits up-to-date technological innovative knowledge necessary for food engineer mindset: food technologies and product development, principles of packaging, planning of plant, environment-, water-, energy management 7-12 credits foundations in economic and human sciences: leadership and communications skills, food economics and marketing, food industry process control, innovation in food economics 10—14 credits knowledge establishing the food chain mindset: food safety risk analysis, quality control and food security 3-6 credits Wide-ranging specialised electives teaching particular skills: 33-42 credits

Available specializations

Food biotechnology specialization: microbial genetics, molecular biology, bioengineer operations, bioreactors and fixed cells, alcoholic fermentation processes, fermented and functional foods, protein engineering Food industry process planning specialisation: computerised data-processing, system development, measurement assessment, food industry process management, optimisation methods, environmental protection Food economy product handling and logistics specialisation: pre-treatment and storage of raw materials, principles of supply management and merchandise, stock and warehouse management, food transportation technology and systems, packaging systems, finance of product marketing Food technology and product development specialisation: pre-treatment and storage of raw materials, food industry technology and product development (canning-, livestock-, product-, grain-, confectionary and edible fat industry technologies, special procedures), technological functions of additives, food processing technology planning, sensory analysis, intellectual property and industrial property protection Wine-making and wine management specialisation: basics of viticulture, principles of vine species and terroirs, principles of wine technology, vinery chemistry and analytics, wine microbiology, international and Hungarian wine-law, wine marketing, wine trade, sensory analysis

Professional practice (internship)
Length of field practice: 4 weeks, as determined by the curriculum of the master’s program.

Career opportunities

The graduates will be able to apply the acquired professional knowledge in a creative way in the different branches of the food industry. Having the knowledge acquired in the master’s degree program, they will be able to participate in further major training programs, or continue their studies in a doctoral (PhD) program.

Graduates of the master’s degree program will be able to:

• fill the positions of food engineer, planning-developing engineer, or researcher,
• plan and manage research and development programs and projects,
• perform management tasks in the food industry and the related fields,
• coordinate food industry processes,
• communicate their knowledge through education and counselling,